Crispy Caribbean Jerk Salmon with Pineapple Salsa

Ingredients

• 4 salmon fillets (6 ounces each), skin removed, 1-inch fillets, rinsed and patted dry
• 1/2 cup jerk seasoning, store-bought or homemade
• 2 tablespoons brown sugar
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated orange zest
• 1 teaspoon allspice
• 1 teaspoon thyme
• 1/4 cup coconut flakes
• 1 cup panko breadcrumbs
• 2 large eggs
• 1 cup pineapple chunks (fresh or canned)
• 1/4 cup red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper, to taste

Method

1. 1In a small bowl, mix together jerk seasoning, brown sugar, grated ginger, garlic, soy sauce, rice vinegar, orange zest, allspice, and thyme. Set aside, to allow flavors to meld.
2. 2Rinse the salmon fillets under cold water, then pat dry with paper towels.
3. 3In a shallow dish, mix together coconut flakes and panko breadcrumbs.
4. 4In a separate dish, beat the eggs lightly with a fork.
5. 5Dredge the salmon fillets in the coconut-panko mixture, pressing gently to adhere, then dip in the beaten eggs, coating both sides.
6. 6Press the coated salmon fillets onto the coconut-panko mixture a second time to ensure adherence, then place on a rimmed baking sheet or a wire rack over a rimmed baking sheet.
7. 7Drizzle the top of the salmon fillets with a small amount of oil and gently massage into the coating (about 10-12 minutes).
8. 8Meanwhile, prepare the pineapple salsa by combining pineapple chunks, red onion, jalapeño pepper, cilantro, and lime juice in a bowl; mix gently to combine (about 5 minutes).
9. 9Transfer the salmon fillets to a preheated grill or grill pan (at medium-high heat) for 3-4 minutes per side, or until cooked through.
10. 10Serve the grilled salmon fillets atop the pineapple salsa, garnished with additional cilantro if desired.

Nutrition per serving